Hunihakuru Folhi

Serves 12

Batter

1 ½ cup flour

2 cups water

1 egg

Filling

4 cups dessicated Gabulhi (young coconut)

200 gms sugar

½ cup jasmine water or maa fen (a handful of jasmine flowers soaked upside down in a bowl of ½ cup water for atleast 14 hrs)

¼ tsp cinnamon cardamom powder

Preparation of the pan cakes/folhi

1. Dissolve the flour in water.

2. Beat and add the egg.

3. Heat a non stick pan and apply oil.

4. Pour a large tbsp of batter on to this pan and spread to form a thin pan cake.

5. Do not toss.

6. Remove when the pan cake is ready and transfer to a plate.

7. This pan cake should be used with the filling while hot.

Preparation of the filling

1. Mix Gabulhi, young coconut with sugar, jasmine water and cinnamon cardamom powder.
2. Heat the mixture over a low flame, stirring continuously until the sugar dissolves and the water evaporates.
3. Allow the mixture to thicken and begin to leave the sides of the pan.
4. Remove from heat.

Preparation of Hunihakuru folhi

1. Take the hot pan cake on a plate.

2. Put a tbsp of the filling on top of the pancake.

3. Gently roll the pancake with the filling inside.

4. Repeat the same with the remaining pan cakes.

5. Serve cold.

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